Tofu Summer Rolls

camp lunch lunch tofu

Dawn Perry

2 Servings

Source

Ingredients

½ 14-oz. package extra-firm tofu, cut into ½" planks

1 tablespoon soy sauce

1 tablespoon vegetable oil

Kosher salt

1 teaspoon toasted sesame oil

1 small head of lettuce (such as Little Gem or romaine hearts)

1 small carrot, julienned

¼ English hothouse cucumber, halved lengthwise, seeded, sliced into half moons

Lime wedges, mint leaves, and sweet chili sauce (for serving)

Method

Preheat oven to 400º. Place tofu on a paper towel-lined rimmed baking sheet. Top tofu with 2 more layers of paper towels and place a heavy skillet on top. Let drain 15 minutes. Remove paper towels and slice tofu into ½" batons. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt. Roast tofu, tossing once, until golden brown, 20–25 minutes. Drizzle with sesame oil and toss to coat.

Serve tofu with lettuce, carrots, cucumbers, lime wedges, mint, and chili sauce alongside. Assemble just before eating.

Do Ahead: Tofu can be roasted 2 days ahead. Cover and chill.